Yo Quiero New Mexican Chile

A little known fact about the great state of New Mexico (to non-New Mexicans of course) is that in addition to being beautiful, diverse, and unique it boasts a lively food culture. Although New Mexicans tend to call it "Mexican Food", in reality New Mexico has a food that is totally its own.

New Mexican Chile, known locally as either red chile or green chile, is only grown in New Mexico and has a flavor and hotness that is nothing short of addictive. Most people have a preference (mine is clearly Red!) and those who, gasp!, don't like chile at all tend to be austricised. Chile goes on everything from pizza to pie (okay that's a strange one but its true in at least one case).

Moving away from New Mexico has made my appreciation for its character and culture grow. In the New York food scene there has been an upswing in the cool-factor of "Mexican Food" - which ranges from semi-authentic food similar to that found in parts of Mexico to terrible, terrible attempts to make a fiesta out of bad Margaritas and worse salsa - (ketchup, onions, and bell peppers!).

In an attempt to open the hearts and minds of non-New Mexican to its greatness I offered to cook an authentic New Mexican meal (with some Oaxacan inspirations) for a group of Swedes.

The Menu:

Shredded Chicken Burritos with Black Beans and Papas Fritas
Red Chile
Salsa
Guacamole
Sopapillas
(with the exception of the black beans, all made from scratch)

One great feature of New Mexican food is that it is pretty simple. Even with making everything from scratch, this dinner almost cooks itself.

Burrito Filling

• Chicken - Boil and shred chicken breast, removing any fat after boiling. I usually don't worry too much about seasoning the chicken because the burritos have so many other flavorful features.
• Black Beans - If you are amibitious, make your own black beans. Otherwise, simply openthe can and heat.
• Papas fritas - also known as fried potatoes are pretty simple. Peel and cut boiling potatoes into small cubes or rectangles. Heat enough oil (although not traditional, I like to use olive oil) to cover a frying pan bottom. Add potatoes and season generously with salt and pepper. Let the potatoes cook at a pretty high heat, occasionally shaking the pan to prevent sticking. Stir occasionally and cook until golden brown on all sides. (takes about 30 minutes)
• Add some delicious cheese - we used Oaxacan cheese that is like a saltier mozerella
  

Red Chile

1 Clove garlic (more if you love it!)
2-3 T Oil
2 T Flour
2-4 T New Mexican Red Chile powder
2 c Chicken broth

Saute the garlic in oil until fragrant reduce heat and add flour and mix thoroughly. Slowly add the chicken broth, stirring constantly. Whisk in red chile powder. Let simmer until thickened.

Salsa

4-5 Dried Serrano Chiles (roasted, soaked, seeds removed to control the heat)
1 carton of grape tomatoes (roasted)
1 clove garlic
Salt (to taste)

Mix together in food processor or blender until blended.

Guacamole
Everyone makes this a little differently....
2-4 Very ripe avocados
1-2 cloves garlic
Fresh lime juice
Salt
Tabasco

There are really no measurements here - just add each ingredient, mix and taste. I like to use a mortar and pestle to make it and serve it from. Start with the garlic, smash until flattened against the sides. Next add avocados and gentle smash. Last add the seasoning a little at a time to achieve a taste that is perfect for you.

Sopapillas

I must give credit where its due... I used this website for my sopapilla recipe and was very happy with it. Note - you MUST use lard and NEVER shortening!!!

Every good New Mexican dinner should be served with good Mexican beer - we drank Negro Modelo and Dos Equis Amber (my two favorites).

Enjoy!

Here's a fun link
The Chile Pepper Institute (who knew!?)